1 pound skinless, boneless chicken breast halves
1 (1.5 fluid ounce) jigger honey syrup
10 (6 ounce) cans chicken broth
1/2 cup water
1 cup apple cider vinegar
1 teaspoon yellow mustard
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon cornstarch
1/2 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
2 tablespoons apple cider vinegar
1 1/2 tablespoons honey
3 tablespoons honey
1 vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Bake chicken breasts in preheated oven for 18 minutes, or until chicken is cooked through and juices run clear. Drain and set aside for 5 minutes.
Place 3 tablespoons honey in the bottom of a 9x13 inch baking dish and drizzle evenly over chicken. Pour syrup over chicken; sprinkle with reserved honey syrup. Sprinkle with vinegar, brown sugar, lemon zest, honey, butter or margarine, egg and brown sugar.
Bake for 25 minutes in the oven, until chicken is cooked through, lightly browned.
Prepare sauteed vegetables and cover with oil in a large skillet over medium heat. Saute onions, carrots, celery, mushroom, sausage and cumin together until crisp.
Add chicken to sauteed vegetables; turn and discard bones. Mix well, cover, stir, Season with remaining 1 tablespoon honey syrup and cook 8 minutes less. Remove from heat and add vinegar, honey, soy sauce and sugar. Simmer 20 minutes.
Transfer chicken breasts to a slow cooker. Cover and simmer 20 minutes.
Remove chicken from broth and pour over chicken mixture in slow cooker. Sprinkle with cornstarch if desired. In a large bowl, mix together brown sugar, honey, sugar, cornstarch and salt.
Pour chicken mixture over chicken breasts and refrigerate overnight to let flavors blend.